Solvent and temperature effect of accelerated solvent extraction (ASE) coupled with ultra-high-pressure liquid chromatography (UHPLC-PDA) for the determination of methyl xanthines in commercial tea and coffee

被引：30

作者：

Ahmad, Rizwan ^{[1
]}

Ahmad, Niyaz ^{[2
,4
]}

Al-Anaki, Wejdan Saeed ^{[3
]}

Ismail, Fatimah Ali ^{[3
]}

Al-Jishi, Fatima ^{[1
]}

机构：

[1] Imam Abdulrahman Bin Faisal Univ, Dept Nat Prod & Alternat Med, Coll Clin Pharm, Dammam, Saudi Arabia

[2] Imam Abdulrahman Bin Faisal Univ, Dept Pharmaceut, Coll Clin Pharm, Dammam, Saudi Arabia

[3] Imam Abdulrahman Bin Faisal Univ, Coll Clin Pharm, Dammam, Saudi Arabia

[4] Imam Abdulrahman Bin Faisal Univ, Dept Pharmaceut Chem, Coll Clin Pharm, Dammam, Saudi Arabia

来源：

FOOD CHEMISTRY | 2020年 / 311卷

关键词：

Methyl xanthines; Accelerated solvent extraction; Green tea; Black Tea; Coffee;

D O I：

10.1016/j.foodchem.2019.126021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Background: Methyl xanthines (MX), known for its psychostimulant effect, occurs mostly in tea and coffee samples. However most of the market available products does not mention the proper amount and quality of MX present where, its consumption in high amount may pose health risks. Aim of the study: To develop and validate a fast, efficient and reliable method of MX extraction along with a sensitive, rapid and precise method for simultaneous analysis of MX i.e. Theobromine (TB), Theophylline (TH) and Caffeine (C), with application in commercial tea and coffee samples. Materials and methods: Accelerated Solvent Extraction (ASE) was utilized for the first time to extract MX, whereas UHPLC-DAD was applied in order to quantify MX. Results: ASE resulted a high extract yield (940.22 +/- 192.28 mg/g) with optimized conditions of temperature (100 degrees C) and solvent (MeOH). UHPLC-DAD showed retention time (min) of 1.51 (TB), 1.81 (TH), 2.30 (C) with r(2) values (0.980-0.988). Average MX (mu g/mL) was as; TB (14.73 +/- 20.9), TH (32.05 +/- 55.5), C (121.87 +/- 32.3). The method application in commercial samples showed a high extract yield with MX concentration (mg/g) as; TB (0.13-0.38), TH (0-0.55), C (7.14-11.20). Temperature and solvent variation showed important correlation with samples in terms of extraction yield. Conclusion: ASE-UHPLC/DAD revealed a fast and sensitive method of MX extraction, quantification and quality determination in market available tea and coffee samples.

引用

页数：9

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